Three-minute Herb and Goat Cheese Omelet

This classic omelet is the fastest, easiest lunch ever. I made it with pasture-raised eggs, organic butter and herbs snipped from the garden. The recipe below was developed for a single-serving, a la Julia Child, but you can easily double (or quadruple) it; make the omelets one at a time, for prettier results. Serve with thick slices of tomatoes drizzled with olive oil and sprinkled with chopped basil, rustic bread, and a glass of iced mint-green tea. Fast, fresh, beautiful.

Herb and Goat Cheese Omelet
Serves 1

2 eggs
Pinch of sea salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon olive oil
1 ounce soft goat cheese

1. Whisk together eggs, salt and pepper in a small bowl. Whisk in herbs. Heat a medium skillet over medium heat; add the olive oil. When the oil just starts to shimmer, add the eggs, tilting the skillet so the eggs are evenly spread over the surface. Cook them until they’re just softly set; you can use a rubber spatula to gently lift the edges of the omelet and let the uncooked egg run underneath.

2. When eggs are just set but still glossy, sprinkle the goat cheese on one half of the omelet. Fold the other side over the goat cheese, and slide the omelet onto a warmed plate. Serve it hot, with thickly sliced tomatoes and a piece of rustic bread.